Baked ricotta with baby cos, beans and green olives


You'll need

450 gm firm ricotta 60 gm parmesan, finely grated 2 tsp thyme 2 eggs, separated For greasing: butter For dusting: flour 200 gm green beans, trimmed 4 baby cos, cut into thin wedges 60 gm (½ cup) Sicilian green olives, pitted, cheeks sliced ¼ cup flat-leaf parsley, coarsely torn 2 tbsp lemon juice 2 tbsp extra-virgin olive oil

Method

  • 01
  • Preheat oven to 180C. Process ricotta, parmesan, thyme and yolks in a food processor until smooth, then season to taste. Whisk eggwhites in a bowl until soft peaks form, gently fold into ricotta mixture, divide among four buttered and floured 200ml ramekins, smooth tops and bake until golden and puffed (12-15 minutes).
  • 02
  • Meanwhile, blanch beans until bright green (1-2 minutes), then refresh, drain and combine in a large bowl with cos, olive, parsley, lemon juice and olive oil. Toss to combine, season to taste.
  • 03
  • Carefully turn out baked ricotta onto plates and serve hot with cos salad.
This recipe is from the September 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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